Culinary Heritage
Monitoring meeting
and live event in
Žďár nad Sázavou
and live event in
Žďár nad Sázavou
From September 15 to 17, 2023, our project team met in full for the first time. In addition to a monitoring meeting on project management, there were also sales stands and a cooking event at the Žďár Streetfood Festival on September 16, where the Cistercian monks’ recipes were cooked live on site and tasted by the interested public!
We would like to thank everyone involved for the wonderful event!
In addition, our next live meeting including a public cooking event will take place on September 16, 2023 in Žďár nad Sázavou, Czech Republic, as part of the European Heritage Days!
About our new project on the culinary heritage of the Cistercians
the partners of the University of Salzburg have produced the following tutorials:
English version
German version
Czech Version
CULINARY HERITAGE
Cooperation project from three countries on the culinary heritage of the Cistercians launched at kick-off meeting in Vyšší Brod
The Cistercians are a truly European order that has spread across many countries since the Middle Ages and still shapes the cultural landscapes in many places today. The new project “Culinary Heritage of the Cistercians in Central Europe”, whose project managers from the Czech Republic, Germany and Austria met for the kick-off meeting on March 10 in Vyšší Brod in the Czech Republic, is also pursuing this European approach. The research into old monastic recipes and local traditions, supervised by the Paris Lodron University of Salzburg, will begin in spring. Around ten participating monasteries, including those from the Cisterscapes network, which is currently applying for the European Heritage Label, are actively involved with their monastery archives and libraries. The following questions will be answered: To what extent can regional specialties be traced back to monastic origins? What was typical of the monks’ table culture? What forgotten culinary treasures can perhaps still be unearthed?
The Cistercians are a truly European order that has spread across many countries since the Middle Ages and still shapes the cultural landscapes in many places today. The new project “Culinary Heritage of the Cistercians in Central Europe”, whose project managers from the Czech Republic, Germany and Austria met for the kick-off meeting on March 10 in Vyšší Brod in the Czech Republic, is also pursuing this European approach. The research into old monastic recipes and local traditions, supervised by the Paris Lodron University of Salzburg, will begin in spring. Around ten participating monasteries, including those from the Cisterscapes network, which is currently applying for the European Heritage Label, are actively involved with their monastery archives and libraries. The following questions will be answered: To what extent can regional specialties be traced back to monastic origins? What was typical of the monks’ table culture? What forgotten culinary treasures can perhaps still be unearthed?
Another important goal is to tell the general public, and young people in particular, about this heritage and allow them to actively participate in it. From March 2023 to fall 2025, cross-border activities will be implemented, including cooking workshops that bring old recipes into the present. In collaboration with partners, historical rooms in monasteries are also to be visualized three-dimensionally with the help of digital processes. The final international conference in Salzburg is intended to transfer knowledge to experts and the general public. In the footsteps of the Cistercians in Central Europe, culinary, regional and sustainable impulses can be found for today’s world, while at the same time reviving an old network characterized by innovation and knowledge transfer.
Coordinator (CZ): MAS Rozkvet krejcickova@masrozkvet.cz
Beneficiary/Partner (AT): Paris Lodron University of Salzburg Michael.Brauer@plus.ac.at
Beneficiary/Partner (DE): Bamberg district alexandra.baier@lra-ba.bayern.de
Fb: @cistercianlandscape, @cisterciackekrajiny
